Oreo Caramel Cheesecake

Invert base of a 22cm round springform pan (base measures 21cm). Grease base and side of pan, lining base with baking paper. 

Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press evenly over base and up the side of prepared pan. Refrigerate for 15 minutes.

Stir toffees and cream in a small saucepan over a low heat until melted. Pour over biscuit base. Sprinkle evenly with 2/3 cup of the pecans, reserving remaining for decoration. Return pan to fridge while preparing filling. 

To make filling, process cream cheese, sugar and vanilla in same, clean food processor until smooth. Add eggs, one at a time, processing until combined. Add sour cream. Process until smooth. Pour into prepared pan. Place pan on an oven tray.

Cook in a moderately slow oven (160C) for about 50 minutes, or until filling is just set in the entre. It should have a slight wobble. Turn off oven. Cool cheesecake in oven with door ajar for 30 minutes. Transfer pan to a wire rack and stand for a further 30 minutes. Refrigerate for about 4 hours, or overnight.

To make topping, stir toffees and cream in a small saucepan over a low heat until melted. Remove from heat. Stand for about 15 minutes to cool slightly. 

Transfer cheesecake to a serving plate. Pour over warm topping. Using a teaspoon, drizzle over melted chocolate. Sprinkle with reserved pecans.